Pani Puri
Serves 4
Ingredients
Method
100 g. Semolina (sooji)
25 g. All-purpose Flour (maida)
2 g. Salt
50 ml. Water (for Dough)
Oil For Deep Frying
200 g. Potatoes (Boiled And Mashed)
100 g. Chickpeas (Boiled)
5 g. Chaat Masala
50 g. Tamarind Pulp
30 g. Mint Leaves
20 g. Cilantro (Coriander Leaves)
2 Green Chillies
5 g. Chaat Masala
1 kg. Black Salt
500 ml. Chilled Water
Mix semolina, flour, and salt. Gradually add water and knead to form a firm dough. Rest for 30 minutes.
Divide the dough into small portions and roll into thin rounds.
Heat oil in a deep pan and fry the rounds until puffed and golden. Drain and set aside.
Mix the mashed potatoes, chickpeas, and chaat masala to make the filling.
Blend tamarind pulp, mint leaves, cilantro, green chillies, chaat masala, black salt, and chilled water to make the pani.
To serve, crack a hole in the puri, stuff with the filling, and fill with the pani.